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Spare Ribs on
the Oval
Cooking
and pictures by Tim M
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3-1-1 Method |
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#1 I
am starting off with two racks of spare ribs. I have cut them in
half to make it easier to work with. I have removed the membrane and
coated with Nature Boy's Dizzy
Pig Rib
Rub. Sometimes I coat with yellow mustard (after the rub) but not
this time. |
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#2 Here
is my Oval with the two racks in a rib rack with the fire on the
other side so it is an indirect setup. 275-300 deg to start out. It's
really windy here today so I don't know how well the Oval will hold a
temp. Cooking 3 hrs flipping every hour. |
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#3 The
Oval is holding the 275-300° dome temp very well. Here they are
after a flip and rotate after 1.5 hrs. |
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#4 At the 3 hr
mark I took two sections and wrapped them in foil for 1 hour at
275-300°. There were 2 packages of foil wrapped ribs with 2
sections in each. Here they are after I removed them from the foil.
Now add sauce and cook 1 more hour, flip ever 30 min.
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#5 The finished
product - spare ribs done the 3-1-1 method. These came out very
nicely. The spares do have more meat but you cut a lot off when you
trim them - this is a St. Louis cut. See the pictures on how to trim
spare ribs for the St Louis cut - here.
Tim M
Nature Boy and BBQ fans 1 have a great rub with the Dizzy
Dust - TRY IT!!!!!!!!! |
